Grilled Veggie Kabobs
Turn on your grill and cook these delicious Veggie Kabobs that are perfectly marinated in simple spices, tamari sauce, and a splash of lemon. They’re loaded with colorful vegetables and make the easiest healthy meal, whether served with rice, your favorite sauce, or wrapped in a pita.
Servings: 10
Calories: 23kcal
Ingredients
Ingredients:
- ½ a yellow pepper
- ½ an orange pepper
- ½ a green pepper
- ¼ a red onion
- 1 zucchini , medium sized
- 10 crimini or white mushrooms
- 10 cherry or grape tomatoes
Marinade:
- 1 ½ teaspoons garlic
- 2 teaspoons Greek oregano
- 2 teaspoons thyme
- 2 tablespoons lemon juice
- 2 tablespoons Tamari , or soy sauce for non gluten free
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 cup veggie broth
- Drizzle of olive oil , optional (skip if you don’t use oil)
To serve:
Instructions
- Mix all the marinade ingredients in a shallow dish or pan and set aside. Alternatively, you can add them to a large plastic bag and marinate that way.
- Cut peppers, onion and zucchini into large chunks. The mushrooms and tomatoes should be small enough to put on whole.
- Add pieces of the veggies onto a kabob skewer. Any combo is fine, I used about 16 pieces of veggie per kabob.
- Add the skewers to the dish/pan or the bag if using that method.
- Allow the skewers to marinate while you prepare the sides. Allow them to sit at least 15-20 minutes. You can also make this the night before and allow to marinate overnight. The longer you marinate, the more flavor the kabobs will have.
- Cook the kabobs. I like using an outside grill because it gives a lot of flavor. I cooked them over a medium flame for 7 minutes on one side, then flipped and cooked another 7 minutes.
- You can also cook them on a pan or oven bake them. If you bake them I suggest baking at 400 for about 10-15 minutes.
- Serve with sides of choice! You can also put the veggies in a wrap or pita.
Notes
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- My #1 Secret Tip for making this grilled veggie kabobs is to let the veggies marinate as long as possible. I’ve made them last-minute and they’re still good, but when I let them soak overnight, the flavor really develops and the veggies come out so much delicious on the grill.
- Cut evenly: I try to cut all the veggies the same size so they cook evenly on the grill. It helps everything finish at the same time.
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- Soak the skewers: If I’m not marinating the veggies directly on the skewers, I soak the wooden skewers in water for about 10 minutes so they don’t burn.
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- No skewers: If I’m out of skewers, I still use the marinade and cook the veggies on a grill pan or a foil-lined baking sheet. It works just as well and tastes just as good.
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- Don’t overpack the skewers: I leave a little space between each veggie so they cook through and get that nice char instead of steaming.
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- Use tongs to flip: I always use tongs to gently turn the kabobs so the veggies stay in place and grill evenly on each side.
Nutrition
Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 222mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 369IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 1mg